KFG: Korean Fried Gobhi
KFG: Korean Fried Gobhi
Ingredients
For the Cauliflower & Coating
- 1 cauliflower, head, cut into florets
- 60 grams rice flour
- 40 grams corn starch
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon white pepper, to taste
- 1/2 teaspoon curry powder, to taste
- 1 cup buttermilk, as needed to form a thick batter
For the Tangy Hot Garlic Sauce
- 2 tablespoons oil
- 4 cloves garlic, chopped, generous amount
- 1/4 cup ketchup
- 1 teaspoon chili flakes, or gochugaru
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon white pepper, to taste
- 1/2 teaspoon Aromat/MSG, optional
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon gochujang, optional
For Garnish
- 1 tablespoon sesame seeds
- 2 spring onions, chopped
Instructions
- 1
Prepare the cauliflower by cutting 1 head into individual florets. Parboil the cauliflower florets in boiling water until they are slightly tender, about 3-5 minutes. Drain the parboiled cauliflower florets very well and set aside.
⏱️ 10 min
- 2
In a mixing bowl, combine 60 grams of rice flour and 40 grams of corn starch. Add 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and 1/2 teaspoon of curry powder. Gradually whisk in enough buttermilk (starting with 1 cup) to create a thick, smooth batter. The batter should be thick enough to coat the cauliflower florets evenly.
⏱️ 5 min
- 3
Dip the parboiled cauliflower florets into the prepared batter, ensuring each floret is fully coated. Place the coated florets in a single layer in your air fryer basket. Air fry at 180°C until they are golden brown and crunchy, approximately 15-20 minutes, flipping halfway through.
⏱️ 20 min•🌡️ 180
- 4
While the cauliflower is air frying, prepare the sauce. Heat 2 tablespoons of oil in a pan on the stovetop over medium heat. Add 4 cloves of chopped garlic and sauté until fragrant and golden brown, about 1-2 minutes.
⏱️ 3 min
- 5
Pour in all the remaining sauce ingredients: 1/4 cup of ketchup, 1 teaspoon of chili flakes (or gochugaru), 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, 1/8 teaspoon of white pepper, 1/2 teaspoon of Aromat/MSG (if using), 2 tablespoons of soy sauce, 1/4 cup of water, and 1 tablespoon of gochujang (if using).
⏱️ 2 min
- 6
Cook the sauce over medium heat, stirring constantly, until it thickens to a glossy consistency, about 3-5 minutes. Once the air-fried gobhi florets are ready, add them directly into the thickened sauce. Toss the florets quickly to ensure they are thoroughly coated with the sauce.
⏱️ 5 min
- 7
Garnish the coated gobhi florets with 1 tablespoon of sesame seeds and 2 chopped spring onions. Transfer the KFG: Korean Fried Gobhi immediately to a serving dish and serve hot and crispy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
KFG: Korean Fried Gobhi
For the Cauliflower & Coating
- 1 cauliflower, head, cut into florets
- 60 grams rice flour
- 40 grams corn starch
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon white pepper, to taste
- 1/2 teaspoon curry powder, to taste
- 1 cup buttermilk, as needed to form a thick batter
For the Tangy Hot Garlic Sauce
- 2 tablespoons oil
- 4 cloves garlic, chopped, generous amount
- 1/4 cup ketchup
- 1 teaspoon chili flakes, or gochugaru
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon white pepper, to taste
- 1/2 teaspoon Aromat/MSG, optional
- 2 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon gochujang, optional
For Garnish
- 1 tablespoon sesame seeds
- 2 spring onions, chopped
Instructions
- 1
Prepare the cauliflower by cutting 1 head into individual florets. Parboil the cauliflower florets in boiling water until they are slightly tender, about 3-5 minutes. Drain the parboiled cauliflower florets very well and set aside.
⏱️ 10 min - 2
In a mixing bowl, combine 60 grams of rice flour and 40 grams of corn starch. Add 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and 1/2 teaspoon of curry powder. Gradually whisk in enough buttermilk (starting with 1 cup) to create a thick, smooth batter. The batter should be thick enough to coat the cauliflower florets evenly.
⏱️ 5 min - 3
Dip the parboiled cauliflower florets into the prepared batter, ensuring each floret is fully coated. Place the coated florets in a single layer in your air fryer basket. Air fry at 180°C until they are golden brown and crunchy, approximately 15-20 minutes, flipping halfway through.
⏱️ 20 min•🌡️ 180 - 4
While the cauliflower is air frying, prepare the sauce. Heat 2 tablespoons of oil in a pan on the stovetop over medium heat. Add 4 cloves of chopped garlic and sauté until fragrant and golden brown, about 1-2 minutes.
⏱️ 3 min - 5
Pour in all the remaining sauce ingredients: 1/4 cup of ketchup, 1 teaspoon of chili flakes (or gochugaru), 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, 1/8 teaspoon of white pepper, 1/2 teaspoon of Aromat/MSG (if using), 2 tablespoons of soy sauce, 1/4 cup of water, and 1 tablespoon of gochujang (if using).
⏱️ 2 min - 6
Cook the sauce over medium heat, stirring constantly, until it thickens to a glossy consistency, about 3-5 minutes. Once the air-fried gobhi florets are ready, add them directly into the thickened sauce. Toss the florets quickly to ensure they are thoroughly coated with the sauce.
⏱️ 5 min - 7
Garnish the coated gobhi florets with 1 tablespoon of sesame seeds and 2 chopped spring onions. Transfer the KFG: Korean Fried Gobhi immediately to a serving dish and serve hot and crispy.
⏱️ 2 min